Weeknight stir-fry with Quorn, broccoli, bok choy and mushrooms

Apologies for the slightly blurry photo – it was steaming hot!

I used to be terrified of stir-fries, so it is kind of ironic that this is the first recipe I’m posting on this blog. However, once I figured out (with some help from the internet) that the reason I was ending up with a soggy mess was because I was overcooking everything, they became a tasty staple in our house. The main thing to remember with stir-fries is to chop everything up before you start cooking and to to add the veggies in order from longest to shortest cooking time, in order to not overcook anything.

This is an easy meal to whip up quickly when you get home from work. It is loosely based on this recipe from taste.com.au. You can easily adapt it to include whatever vegetables or protein you have in the house. In this case I had Quorn pieces, broccoli, mushrooms and bok choy.

Quorn is a mycoprotein (a type of fungus, not as disgusting as it sounds) that was invented in the UK. My ex-housemate introduced me to it when it became available in Australia a couple of years ago, and I was hooked! It has the same texture as meat but without the strong flavour of soy, making it an excellent meat substitute. My favourites are the pieces (used in this recipe) and mince, which I use in dishes like chilli and moussaka. Quorn is quite pricy (around $6 a packet). I tend to stock up when it is on sale for half price and then keep it in the freezer. When I do use it I only use 1/3 to ½ of a packet at a time, padding it out with vegies, beans or lentils.

This recipe also uses vegetarian oyster sauce. This can be found at Asian supermarkets and is made from mushrooms rather than oysters. Although it is a pre-packaged sauce, it doesn’t contain any nasty preservatives or additives and it is very yummy.

The Omnivore’s review: ‘Delicious even though it had no meat’

Ingredients (serves 4)
1 ½ tbsp sesame oil
1 onion, diced
2 cloves of garlic, crushed
1 head of broccoli (including stalks), chopped
1/3 of a packet of Quorn pieces
2 bunches of bok choy, chopped
4 large mushrooms, chopped
¼ cup of water
2/3 cup of vegetarian oyster sauce
Cooked brown rice
Lime juice, to serve

Heat the sesame oil in a wok or large frying pan (I use a frying pan as we don’t have a wok) over a high heat.
Once the oil is hot, add the onion and garlic and stir-fry for about 30 seconds.
Add the Quorn and continue stir-frying for one minute.
Add the broccoli and mushrooms and stir-fry for one more minute, then add the bok choy.
Add the water and continue to stir-fry until the vegetables are bright green and just tender. If you need to, add some more water.
Add the oyster sauce and continue to stir-fry until heated through.
Serve with brown rice and lime juice.

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  1. […] favourite dinner recipe around here is homemade pizza. I confess that, like stir-frying, I used to be terrified of baking anything with yeast. As an 8-year-old my cousin and I attempted […]

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